Cajun Food in Schenectady

[jennythereader]

Anybody want to check this place out some time? Cafe NOLA

Comments

[txanne.livejournal.com]

They're doing their dirty rice wrong. Dirty rice is a whole separate thing, usually a side or even a main course if you like it enough. In gumbo, under étouffée, and in red beans and rice it's always, always, always long-grain white.

They lack boudin, sadly, but the muffaletta looks good. (Pronounced "muffa-lotta," BTW.) If you get the po-boys, make sure the stuff is fried! Mmm, fried oyster po-boy...

Yours sincerely,
A very homesick curmudgeon

[jennythe-reader.livejournal.com]

So as a knowledgeable person, your assessment is "looks tasty, but not necessarily perfectly authentic?"

I think I can live with that.

[txanne.livejournal.com]

My assessment is "I'd give it a shot." Just be aware that dirty rice is called that because it's coated in chicken livers. If liver isn't your thing, ask for plain!

[jennythe-reader.livejournal.com]

I never knew that.

[txanne.livejournal.com]

Yeah, that's why it's never served under something else--it's got its own flavor. ISTR Chaz posting his mother's recipe at some point, but I didn't save it because liver *shudder*.